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Asparagus and goat’s cheese pizza


A homemade pizza tastes so much nicer than shop-bought and is incredibly easy. This recipe from Swedish chef Leila Lindholm is delicious for a midweek supper, and the trick to a soggy-free base is to go easy on the sauce.

Preparation time

15 minutes (plus time for rising)

Cooking time

35 minutes

Ingredients (serves 6-8)

  • 15g fresh yeast
  • 300ml lukewarm water
  • 2 tsp sugar
  • 1 tsp sea salt
  • 2 tbsp olive oil
  • 75g durum
  • wheat flour
  • 350-400g strong bread flour '
  • 2 garlic cloves, peeled and chopped
  • 5 ripe tomatoes, diced
  • 1 tbsp butter
  • 1 tbsp clear honey
  • 1 tsp white wine vinegar
  • Sea salt
  • Freshly ground black pepper
  • 1 bunch green asparagus spears
  • 250g goat’s cheese
  • 250g buffalo mozzarella
  • 100g black olives, stoned
  • 5 sprigs fresh rosemary, chopped
  • Olive oil


Step 1: To make the dough, crumble the yeast in a bowl and dissolve in water. Add sugar, salt and olive oil. Add both flours a little at a time, and knead the dough by hand. Cover with a cloth and leave to rise for 45 minutes, when it has doubled in size. Preheat the oven to 250°C. Divide the dough into four and roll each one out thinly on a floured surface.

Step 2: To make the sauce, melt butter in a pan and fry the garlic. Add honey and tomatoes and cook for 20 minutes until the sauce has thickened. Season with vinegar, salt and black pepper.

Step 3: Boil the asparagus spears for 2 minutes. Cool in ice water then cut into bite-size pieces.

Step 4: Spread each base with a thin layer of sauce. Top with crumbled goat’s cheese and torn mozzarella. Add olives, asparagus and rosemary then season with black pepper. Bake in the middle of the oven for 5-10 minutes.

From One More Slice by Leila Lindholm (£19.99, New Holland Publishers)


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